Parsnips and Potatoes Bake

A delicious twist on potatoes au gratin. (Recipe and Photo Credit: Michele Frank)



  • 2 Tbsp garlic, minced
  • 2 lbs potatoes, peeled and thinly sliced
  • 1 lb parsnips, peeled and thinly sliced
  • 1 Tbsp basil, finely chopped
  • Salt and ground pepper
  • 8 oz Swiss cheese, shredded
  • 2 cups half and half
  • 1/2 cup Parmesan cheese
  • Butter to rub on the casserole dish


  1. Preheat the oven to 350˚. Butter the bottom of a casserole dish, and add the minced garlic. On top of the garlic, arrange a layer of thinly sliced potatoes and parsnips. Season with a sprinkling of basil, salt, and pepper. Cover with another layer of potatoes and parsnips and season. Continue the layering process until all vegetables are in the casserole dish.
  2. Add Swiss cheese and half-and-half to a saucepan over medium heat. Cook until the cheese is completely melted, and pour it over the casserole dish.
  3. Cover with foil and bake for 45-50 minutes. Remove from the oven and heat the broiler. Add the Parmesan cheese to the top and place under the broiler for 5 minutes, or until golden brown. Let stand for a couple of minutes before serving.
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